On a regularly changing menu, you might find duck tikka with tandoori plum chutney, slow-cooked leg of lamb with black cumin, spinach and fig tikki, lotus root kebab, and rice dishes cooked with the highly prized aged basmati.subtly spiced curries thickened with yoghurt instead of tomatoes and onions; widespread use of fennel seeds, dried ginger and asafoetida; meat including mutton and goat; elaborate rice dishes; signature ‘dum’ cooking style (in a sealed pot), sun-dried vegetables; the use of crushed sun-dried lentil and spice nuggets to flavour dishes; and wazwan: intricate multi-course banquets.
This is the place to try much-loved classics such as tandoori chicken, tarka dahl and palak paneer.
Healthy options are clearly marked on the menu; The owner’s daughter Dipna Anand, whose cookbook is available to buy, runs a variety of north Indian cookery classes.
Raunka Punjab Diyan Decked out in kitsch Punjabi village murals and knick-knacks, this down-to-earth eatery has a typically large menu of hearty Punjabi dishes.
You’ll find Amritsari fish, kadhi pakoda (yoghurt curry with chickpea flour dumplings) and spicy chicken on the bone here.
Madhu’s Kenyan influences are also apparent at this popular, long-established Punjabi restaurant that’s one of the smartest in the area.
Indian dating southall punjabi com
Choose from bhallay papri chaat (street food snack of lentil dumplings in yoghurt and tamarind sauces on crispy wafers), butter chicken, dahl Amritsari, and lamb chops in richly spiced sauce.Try chicken tikka with ginger, and slow-cooked Hyderabadi lamb shank.Amaya This groundbreaking and much-imitated high-end Indian specialises in Mughlai dishes grilled in tandoor (clay oven), sigri (charcoal grill) and tawa (flat griddle pan).Roxy's Restaurant Known previously as ‘Sagoo and Thaker’ and, somewhat confusingly, also named ‘New Asian Tandoori’, this 30-plus year old cheap and cheerful eatery is highly popular for its fuss-free traditional Punjabi fare.The best-known dishes here include chana bhatura (chickpea curry with puffed fried breads), karela (bitter gourd – a weekend special) and butter chicken.Primarily the cuisine of Lucknow, the capital of Uttar Pradesh, with variations found in other regions such as Calcutta and Hyderabad.Awadhi and Mughlai food comprise refined, delicately flavoured dishes created in the royal kitchens, influenced by Indian, Central Asian and Middle Eastern flavours.Or opt for the classic cold weather staple of sarson ka saag aur makki di roti (mustard greens curry with maize flour flatbread) – a Punjabi dish that’s the stuff of legends (though it may be something of an acquired taste).On the ground floor, there’s a large, busy counter that sells freshly made Punjabi sweets that are not to be missed.There are spiced potato and pea-flecked samosas, saffron-marinated seabass tikka, and dum pukht biryani with Somerset lamb on the menu here.Tamarind Famous for being the first Michelin star Indian in the world, this upscale venue serves a great selection of tandoori dishes and superior kebabs.